Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped (about 2-3 tablespoons)
  • Pinch of red pepper flakes
  • 2 tablespoons tomato paste
  • 1 cup dried red lentils, sorted and rinsed (I used Bob’s Red Mill)
  • 3 cups vegetable stock
  • 3/4 cup fat free Greek yogurt (I used Stonyfield)
  • 1 tablespoon capers, roughly chopped (I used nonpareil)
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons fresh dill, chopped
  • 3 tablespoons peanut or grapeseed oil
  • 3 tablespoons flour (I used Wondra Quick-Mixing)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 shallot, sliced into thin rings (about 2-3 tablespoons)
  • 2-3 tablespoons peanut oil
  • 4 salmon fillets, skin on (about 1 1/2 pounds total), pat dry
  • Kosher salt and freshly cracked black pepper
  • Lemon wedges
  • Dill sprigs

Instruction

  • Heat oil in a medium saucepan over medium heat. Add garlic, shallot and red pepper flakes and sauté until fragrant, about 30 to 60 seconds. Add tomato paste and stir and smash it around with your spoon until it mixes into the shallot and garlic pieces well and starts to cook. Add lentils and vegetable stock and bring to a boil. Reduce the heat to medium-low and simmer until tender, about 15 minutes, stirring occasionally. Add water as needed to keep the lentils covered during the cooking time.
  • Combine yogurt, capers, lemon zest, lemon juice and dill in a small bowl. Mix well and set aside.
  • While the lentils are cooking, heat peanut oil in large, non-stick skillet over moderate heat. Place the flour on a plate and season with salt and pepper. Toss the shallot rings in the seasoned flour to coat well. Once oil is hot, shake excess flour off of shallots and place them in the oil to cook, flipping occasionally, until golden brown and crispy. You may need to do this in batches so the pan doesn’t get too crowded. Once crispy, remove shallots to a paper towel lined plate. Wipe out the pan.
  • In the same pan that you fried the shallots in, heat oil over medium-high heat. Pat the salmon dry with paper towels and season both sides well with salt and pepper. Place the salmon in the pan, skin-side down, and let cook for 2-3 minutes, flip, and continue cooking for another minute or two – until the salmon reaches your desired degree of doneness.
  • Divide lentils between 4 wide bowls or plates. Top each with a salmon fillet (skin side up), a dollop of sauce and a pile of crispy shallots. Garnish with lemon wedges and additional sprigs of dill. Enjoy!